Directions:
Place the shrimp, green onions, orange slices, fennel and onion in a large, non-reactive bowl. Whisk together the remaining ingredients. Pour over the shrimp mixture and toss to coat. Cover and refrigerate overnight. Serve. Store leftovers up to 2 days.

My thoughts:

I had pickled shrimp in a restaurant years ago and loved it. I don't see it on menus often and it is a shame. Think of it is a lightly pickled, thinly dressed shrimp salad. I love pickled fennel so I added fresh fennel for some crunch knowing it would pickle well. Cara Cara oranges are still going strong (a silver lining to the winter-without-end) so I used them instead of the more typical lemon. Their sweetness really complemented the natural sweetness of the shrimp. I wanted some heat so I threw in a jalapeno but beyond that I relied on spices to bring the flavor. When it came to serve, I scooped up big spoonfuls into bowls and large Weck jars and served it as I would shrimp salad, with crackers, hard-boiled eggs and raw vegetables. If you are fancy, toast points and tomato aspic would work as well! I think makes for a refreshing meal so I tend to serve as such but feel free to try it as an appetizer and let people spear the shrimp with tiny daggers.

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9 comments:

Oh man, I'm such a sucker for anything with fennel - and this shrimp is no exception. It love pretty much anything pickled, too...so I know this will be happening in my kitchen. Hopefully sooner rather than later, it sounds downright amazing!